Cake

• Use fondant to cover a cake of almost any shape. Fondant will successfully cover almost any type of cake, but a standard round cake is the most common. Bake the cake according to the package directions, then allow it to cool. Brush crumbs off the cooled cake before attempting to add any type of frosting or icing to prevent crumbs from getting stuck in the frosting.

Fondant

• Purchase premade fondant or make your own using your favorite fondant recipe. Premade fondant is found in some bakeries, or you can order it online.

Concentrated Icing Color

• Do not use regular food coloring to tint your fondant. This will thin the fondant and make it tear easily. Instead, use concentrated icing color. You can also use plain white fondant and decorate the surface with colored icing or other edible decorations.

Buttercream Frosting

• Buttercream frosting is required for fondant cakes. First, it is used between cake layers for flavor and to attach layers together to prevent them from sliding around while you are covering them with fondant. It is also necessary to cover the cake with buttercream before adding the fondant to allow the fondant to stick to the cake rather than sliding off.

Rolling Pin and Confectioners' Sugar

• A rolling pin is necessary to roll the fondant. It is also used to position the fondant over the cake once it has been rolled to the proper thickness. Use confectioners' sugar to prevent the fondant from sticking to the rolling pin as you roll it out.

Cake Smoother

• A special cake smoother is useful for smoothing the fondant over the cake. If you use your hands, you may inadvertently make impressions in the fondant. This smoother can also be used to draw a line along the bottom of the cake to mark where the fondant should be trimmed.

Metal Spatula or Kinfe

• A metal spatula or knife is needed to remove excess fondant once it has been smoothed over the cake. A spatula is also useful for spreading the buttercream frosting onto the cake before applying the fondant.